by Robert Lincoln
Salmon
Salt
Sugar
Cut salmon into 1 inch strips the long way of the salmon. Rub mixture of half salt and half sugar into meat, then put in plastic tub or large crock overnight to draw the moisture out. Next morning wash excess salt and sugar off. Spread out on towels on counter top to dry. A fan helps the process. Hang strips in smokehouse and smoke about 4 hours or so. It will not be completely smoked by then, but is fine if you can it immediately. Otherwise, 12 to 14 hours of smoking will be required.
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